First the bone-in hunk of pork (blade roast) slow-cooked overnight in a 225F oven with its dry rub and some Lea & Perrins. It was falling-apart done when we got up this morning. Then the meat was taken out for shredding, and the brown rice cooked in the pot juices plus some water. Then the Ro-tel diced tomatoes & green chilis and a can of black beans went in and some of the meat was returned to the pot. A little homemade chicken stock loosened it up (the rice decided to take up not only its measured water but all the pot juices as well; the juice from the can of Ro-tel wasn't quite enough.)

A very hearty lunch for me. Husband had a nearly-overflowing bowl.

The rest of the meat, divided into packages, will go in the freezer to be ready for other meals.

I've only recently started using this particular cut of pork in this way. It's a very easy cooking method, providing you have an oven or slow-cooker than will hold the low temperature for that many hours, and the meat is delicious--and relatively inexpensive. But there are only so many "pulled pork sandwiches" I want to eat in a row, so if there's not enough company to eat them (instead of me eating them), I needed to rework another recipe. And lo!--it wasn't hard at all. And I could use the same pot, which was even better. (The fewer pots to wash, the faster I get back to the computer.)